Chef Andrew Carmellini: "Is There Anything More Beautiful Than a Nice Baked Potato?"

by Samantha Dupler

on 08/04/14 at 06:24 PM

Last week we told you about the team-up between Magnum ice cream and Selfridges department store, where customers were encouraged to make their own cool concoctions. But now, Magnum has taken things a step further with a creative match made in heaven: James Beard Award-winning Chef Andrew Carmellini and fashion designer Christian Siriano, teaming up to create America's Most Fashionable Chocolate Dessert.

The duo draws inspiration straight from the runways, with delicate strands of chocolate latticework mimicking the current trend of lacey fabrics, and bright fruits such as pickled pineapples and brûléed champagne mango bringing color blocking to the plate.

The dessert debuted last month at Carmellini's NoHo restaurant, Lafayette. We spoke to Chef Carmellini to get the inside scoop (slight pun intended) on this exclusive treat:

If you had to design a fall fashion-inspired dessert, (without the aid and expertise of Christian Siriano), what are some elements you'd like to include?

Before this partnership I had never used fashion to inspire my dishes. I basically wear dark jeans, black T-shirts and Vans every day so don't think I would be able to do it without someone like Christian. But a similarity I found between how a fashion designer and chef approach their work is that the season is a major part of what drives the creative process. For me it's always about using great, seasonal ingredients.

What's the best way to replicate some of these techniques at home?

We created a home version of the Magnum Double Caramel dessert that I created for our event at Lafayette. We used most of the ingredients, but used more simple approach to make it easy for the home cook. I would do the same thing for the Fall dessert.

Is this fashion-spiration going to spread to any other items on your menus?

We actually created a complete menu inspired by Christian's collection and the latest fashion trends at our party together. It wasn't just the dessert. It was a super fun collaboration, but I'll probably stick to what I know best: cooking.

What's the most attractive item on the menu at any of your restaurants? The least attractive item? How about the most popular "unattractive" item?

For the past five years I have been going with a more natural approach to food. Call it "rustic refined." Roasted beet or raw radish has that natural beauty already and I try and take a "it is what it is" approach. Not sure I can get down with an item I ever served as "unattractive". In the world of food, most times the attractive things are most delicious.

A dessert can seem like an easy thing to make "fashiony."Could you beautify a baked potato, or send a meatloaf down the runway too?